Swiss Chard Recipe
Yield: 4 sweet onesRecipe by luhu.jp
Ingredients:
2 lbs: Swiss chard, *fresh
2 tsp: Virgin olive oil,
-=OR=-,
4: Lemon wedges,
1/8 tsp: Salt,
1 tbsp: Toasted sesame seeds,
Directions:
*This recipe may be followed for collard greens, trunip or mustard greens,
beet tops; spinach and broccoli rabe.
Trim chard of any damaged leaves and tough stems. Wash well to remove all
sand. In a large saucepan, bring to a boil about 1/2 inch of water and
drop in the swiss chard leaves. Return to a boil, cover and cook 2 to 3
minutes until leaves are tender. Add salt and remove from heat. Drain,
reserving 1/4 cup of cooking liquid. Add oil to the reserved liquid and
pour disired amount over the chard before serving. Serve each portion with
a lemon wedge and sesame seeds. Food Exchange per serving: 1 VEGETABLE
EXCHANGE + 1/2 FAT EXCHANGE; CAL: 59; CHO: 0mg; CAR: 4g; PRO: 4g; SOD:
262mg; FAT: 3mg; Source: Light & Easy Daibetes Cuisine by Betty Marks
Brought to you and yours via Nancy OBrion and her Meal-Master.
Source from luhu.jp
beet tops; spinach and broccoli rabe.
Trim chard of any damaged leaves and tough stems. Wash well to remove all
sand. In a large saucepan, bring to a boil about 1/2 inch of water and
drop in the swiss chard leaves. Return to a boil, cover and cook 2 to 3
minutes until leaves are tender. Add salt and remove from heat. Drain,
reserving 1/4 cup of cooking liquid. Add oil to the reserved liquid and
pour disired amount over the chard before serving. Serve each portion with
a lemon wedge and sesame seeds. Food Exchange per serving: 1 VEGETABLE
EXCHANGE + 1/2 FAT EXCHANGE; CAL: 59; CHO: 0mg; CAR: 4g; PRO: 4g; SOD:
262mg; FAT: 3mg; Source: Light & Easy Daibetes Cuisine by Betty Marks
Brought to you and yours via Nancy OBrion and her Meal-Master.
Source from luhu.jp